We always freeze our pies unbaked, wrapped in two layers of freezer paper. We've done rhubarb, blueberry, apple, and double-crusted peach pie this way since I was knee-high to a grasshopper. I "think" the additional bake time from frozen is 15-20 minutes.

The other thing we do is line a pie pan with foil, fill it with the filling, freeze it, dump it out (okay, not dump, you don't want to break the frozen fruit), and then wrap it so all we have to do is make the pastry and dump the filling in.

How much filling or how much would I charge? Can't do this across the border. The filling is 4-5 cups, the same as if you were baking a pie, but w/out the crust (when just freezing the filling). Are you saying you don't make pies, BT? That was the first thing I learned how to do--not counting canned corn, boiled hotdogs, and open-faced cheese "sandwiches" on broil in the oven. I can remember doing this with my mom before I went to school (so I must have been 5 or 6), and again with my grandma when I was 8. My grandma taught me how to know that the dough was right by the feel of it--same with bread dough. If I must say so myself, I make pretty darn good crusts (the secret ingredient is ... oh, if I tell you, I'd have to kill you). The irony is I make one sweet pie a year--Flora B.'s peach cream pie. I make the odd crust every now and again, but pie is not my thing. Correction--sweets are not my thing. If I make a pie, I test the crust once baked, but only eat peach cream pie. The rest I leave for the others to eat.